January 06, 2020
Pressure Cooker Size: 6 quart or larger
Warm-Up: 15 minutes. Cook: 5 minutes. Cool Down: 30 minutes
TOTAL: 50 minutes
Yield: 9 cups
2 cups duhli masoor dal (dried, split, and skinned red lentils), picked over and washed (no need to soak)
1 tablespoon oil or ghee
1 pinch hing (asafoetida) (optional)
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 small yellow or red onion, minced
1 (2-inch) piece ginger, ground or minced
2 cloves of garlic, ground or minced
1-6 Thai, serrano, or cayenne chiles, stems removed and minced
1 tablespoon garam masala
1 teaspoon red chile powder or cayenne pepper
1 tablespoon salt
6 cups water
2 tablespoons chopped fresh cilantro
Select SAUTE setting on the Instant Pot and adjust to MORE. When the indicator flashes HOT, add oil. Once hot, add hing, cumin, and turmeric. Mix well and cook 1 minute until the seeds are reddish brown. Because the oil pools to the sides, push spices into the oil along the border of the inner pot so they can cook fully.
Carefully add the onion. The moisture can cause the oil to splatter. Cook 3 minutes, mixing well.
Add ginger, garlic, and fresh chiles. Cook 1 minute, mixing well. Press CANCEL.
Add drained masoor dal. The moisture from the washed dal will deglaze your inner pot. Mix well.
Add garam masala, red chile, and salt. Mix well.
Add water. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook at high pressure for 5 minutes. When cooking is complete, use a natural release to depressurize. If this goes past 30 minutes, manually release the remaining pressure.
Add cilantro. Serve over basmati rice or with Indian bread (roti or naan).
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